Tag Archives: cast iron skillet vegetables

Last week I had the pleasure of meeting fellow San Diego blogger, The Seaside Baker. She was sweet enough to bring me an amazing bag of fresh vegetables and herbs from her garden!

I couldn’t wait to get home and prepare a dish with the “Spiky Broccoli” also known as Romanesco broccoli or Broccoflower, a broccoli, cauliflower hybrid!

I combined the Snow Peas she brought me with the Broccoflower for a delicious winter vegetable side dish that went perfectly with my Coffee Crusted Tri Tip on Saturday night!

Ingredients

1 tbsp olive oil

2 cups snow peas

1 cup sliced carrots

1 cup pearl onions

1 cup broccoflower (or regular broccoli)

3 cloves garlic

1 cup chicken stock

Begin by heating the olive oil in a cast iron skillet over medium heat. Next, add the snow peas, carrots, onions and broccoflower. Saute for 3-5 minutes, then add the garlic and saute an additional 2-3 minutes.

Next, add the chicken stock and reduce the heat to low. Simmer for 15-20 minutes or until the chicken stock has absorbed into the vegetables.

Serve with your favorite main dish! Seriously, it’s that simple!

The chicken stock gives the vegetables great flavor without adding any fat or butter to the dish!

Simple, scrumptious and healthy, that’s a combination we love over here at LLB!

Hi, I'm Whitney! I’m a sports-loving, coffee-drinking, food blogger, the host of “ 29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, regularly featured on news stations across the country! On my blog, you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot! Learn More